Gingerbread Muffins

Start the day with these fluffy fragrant gingerbread muffins.

These moist and flavorful spiced muffins are topped with a delicious cinnamon crumble and are perfect for chilly weather mornings.

Homemade Gingerbread Muffins

We love gingerbread cookies, houses, and now gingerbread muffins!
Fall and winter is the time for warm spices flavors like pumpkin pie spice, apple pie spice.
Make a batch of mini, regular, or jumbo gingerbread muffins and take them to a breakfast meeting, coffee date, or afternoon playdate!

Ingredients for Gingerbread Muffins

Flour: All-purpose flour is the base of these muffins and provides the perfect texture.
Baking Soda: Reacts with acidic components in the recipe for the perfect rise.
Spices (Ground Ginger, Cinnamon, Cloves): The key to the iconic gingerbread flavor. Adjust the spice levels to tailor the flavor to your liking.
Butter: I use unsalted butter and add a pinch of salt to ensure I get just the right amount. Butter adds richness and moisture to these gingerbread muffins.
Sugar: Adds sweetness but also gives these muffins a tender texture.
Eggs: Eggs bind the ingredients.
Molasses: Gives the muffins their distinctive gingerbread flavor and moist texture. If you prefer a more intense flavor, dark molasses is a good alternative.

ingredients to make gingerbread muffins in a bowl before being mixed

gingerbread muffin ingredients being mixed in a bowl

How to Make Gingerbread Muffins

Whisk the dry ingredients together in a medium-sized bowl (according to the recipe below).
Beat the butter and sugar until combined. Beat in the eggs and then the molasses.
Combine the dry and wet ingredients.
Pour batter into prepared muffin tins, and bake.

These handy tips apply to all of your favorite muffin recipes!

Filling Muffin Cups: Fill each cup ⅔ to ¾ full for even baking.
Avoid Overmixing: Mix just until the ingredients are combined to prevent tough muffins.
Room Temperature Ingredients: Bring ingredients like eggs and butter to room temperature for a smoother batter.
Check for Doneness: Test with a toothpick early; ovens and pans can vary slightly.

Gingerbread Muffins cooked in the muffin tin

Storing Muffins

Keep gingerbread muffins in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
Add a slice of bread to the container to absorb extra moisture so the muffins stay intact.
Freeze cooled muffins in a zippered bag for up to 1 month and defrost at room temperature before enjoying.

Savor the Holiday Season!

Did your family enjoy these Gingerbread Muffins? Leave us a rating and a comment below!

5 from 6 votes↑ Click stars to rate now!
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These Gingerbread muffins with spiced crumb topping are packed with flavor and so easy to make!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 18 muffins

Crumble Topping

Preheat oven to 425°F. Spray 18 muffin cups (regular size) with nonstick cooking spray or line with paper liners.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, and cloves until combined. Set aside.
In a large mixing bowl using an electric mixer, beat together butter and sugar until combined. Beat in eggs until combined. Beat in molasses until combined.
Add half of the flour mixture and mix just until most of the flour disappears. Add the remaining flour and mix until most of the flour disappears (don’t overmix). Gradually add the water and beat until blended. Scoop batter into prepared muffin pan.
For the toppings, in a small mixing bowl, combine the flour, brown & white sugar, ginger, cinnamon, and salt. Add the melted butter and mix with a fork until it clumps and large crumbs form.
Sprinkle muffin tops evenly with crumb mixture, gently pressing it into the batter.
Bake for 5 minutes then reduce the temperature to 350°F and cook for another 10-12 minutes or until a toothpick comes out clean.
Place pans on rack and cool 10 minutes. Remove muffins from pan and place on wire rack and cool completely.

Store muffins at room temperature in an airtight container for up to 4 days.
Freeze cooled muffins in a ziptop bag for up to 1 month, defrost at room temperature.

5 from 6 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Muffins

Cuisine American

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